Sunday Brunch

After an insanely busy first week of school, I had the weekend to sleep in and recuperate. So of course, I slept until noon. Bwahahahahahaha!

Anywhosers, nothing makes me happier in the morning/afternoon than a delicious meal with my love bug. So I woke up, got my tush in the kitchen, popped on my new iPod (complements of the aforementioned love bug this Christmas – golly he’s the best) and I got to work.

“What was on the menu, Jen?!”

I know you’re all dying to know.

Jiffy Corn Muffins. *Gasp* From a box?! Yes. Because they are cheap and delicious and take all of seven seconds to mix up and bake.

A fresh, hot pot of coffee.

Fresh naval orange segments.

A Caramelized Onion and Spinach Frittata.

Is your mouth watering yet? Don’t lie to me, I know it is.
And if for some insane reason it’s not, let’s take a look shall we.

Mmmmmmmmmmmm. Brunch.

You can’t tell me you don’t want some of that. I really insist you make this for yourself. Perhaps this weekend. You won’t be sorry. 🙂

Caramelized Onion
and Spinach Frittata

1 tablespoon unsalted butter

1 large white onion, sliced thin

1 tablespoon garlic, minced

2 cups spinach, washed and dried

4 eggs

½ cup nonfat milk

¼ cup italian cheese blend, plus 1 tablespoon

1 teaspoon pepper

1 teaspoon italian seasoning

1/4 cup parmesan cheese

In a large skillet, melt the butter over medium heat. When the butter is melted, add the onions. Season with pepper and italian seasoning.
Reduce the heat to low and allow the onions to cook until a caramel color is reached and onions are soft. (This takes patience, as it can take about a half an hour for the onions to caramelize completely. It’s worth the wait.)
Add the garlic and the spinach and allow it to wilt and reduce in volume.
Preheat the oven to 350 degrees.
In a large bowl, whisk together the eggs,milk, and italian cheese blend. Pour over the onion and spinach mixture. Raise the heat on the pan to medium high and allow the eggs to set for about 10 minutes, using your spatula to keep the sides loose.
When the eggs are mostly set and the top still appears runny, sprinkle with reserved cheese and place in your preheated oven until the top is set and the cheese is melted and brown, about 7 minutes.
Let the frittata cool for ten minutes before removing it from the pan.
Slice into wedges and serve!